September 19–22, 2017    McCormick Place    Chicago, IL USA    Pure Processing. Proven Results.

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Dietary Guidelines for Americans (2015) recommended to consume at least 2.5 cups of vegetables and 2 cups of fruits daily (Based on 2000 kcal/day diet) as they provide many health benefits including prevention of chronic diseases such as coronary heart disease, cancer, diabetes.  Health promoting effects of fruits and vegetables have been attributed to their […]

A technical guidance, published by GMA, identifies the seven main control measures for the control of Salmonella in low moisture foods.  One key control measure includes minimization of cross-contamination, which can occur during processing or post-processing.  Proper cleaning and sanitation is vital to ensure uncontaminated low moisture foods do not become contaminated post-lethality.  When dealing […]

Plant derived polyphenolic compounds are well known for their bioactivities such as antioxidant and anti-inflammatory action in the human system, which would have important implications in health maintenance and chronic disease risk reduction.  The health outcome of the polyphenolic compounds are related to the amounts, the specific chemical structures present in the plants, and bioavailability/bioactivity […]

Diane M Barrett - Expert in Residence

What types of fruit & vegetable products are the best candidates for preservation by HPP? Although high pressure processing achieved much of its early success with applications to halved avocadoes, whole fruits and vegetables are in general not good candidates for HPP. A number of studies have found that detrimental changes occur in cell integrity, […]

5 ton Chiller rendering 1 - with Logo compressed

Food safety, product quality, and processing efficiency — these have been three core themes in all of our conversations with food processors and suppliers over the past two years. And while there are many factors that affect all of these themes, a big one is temperature control. Efficient heating is required for several processing activities, […]

Salmonella inactivation during extrusion processing Extruded products, such as snacks, cereals, textured vegetable protein and pet foods, remain a highly recalled category of low moisture foods.  In the production of extruded products, an initial dry product formulation is fed into the hopper, where it is combined with added moisture, mixed, cooked, and formed.  The residence […]

Dave's Killer Bread

I spent a few minutes in the lobby of Dave’s Killer Bread’s “World Breadquarters” before my interview appointment and tour of the facility. What I noticed immediately was that everybody was happy to be there. And I do mean everybody. I didn’t see a single person walk by who wasn’t smiling. There were even a […]

How does it preserve fruits & vegetables?  Consumer interests in healthier and fresher foods have driven much of the interest in ‘advanced’ preservation methods, such as pulsed electric field (PEF) processing, which are safe but at the same time capable of imparting fresh-like characteristics to processed food. Pulsed electric field (PEF) treatments of less than […]